bittersweet cream scones

bittersweet cream scones

Finally, a food post! Not only did I go to work today, but I also baked scones for a potluck brunch tomorrow morning . I’m starting to feel like myself again, stretching my wings a bit and finding time to putter about the kitchen. I feel good.

These scones evolved from a Nancy Silverton recipe for ginger cream scones. I don’t care for candied ginger and the aging box of cocoa nibs caught my eye when I surveyed the pantry, so I substituted them. I added the glaze to bring the meyer lemon flavor to the forefront.

bittersweet cream scones

makes about a dozen

2 ¼ cups unbleached all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
zest of 2 meyer lemons, grated
1 ½ sticks salted butter, cut in 1-inch slices
½ cup cocoa nibs
¾ cup heavy cream
1 cup confectioner’s sugar
juice of 1 to 2 meyer lemons

Preheat the oven to 400° F and place rack in the middle of the oven.

In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, and baking powder, and pulse to blend. Add the lemon zest and butter, and pulse on and off untl the mixture is pale yellow and the consistency of fine meal.

Pour the mixture into a large bowl and stir in the cocao nibs. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Pat the dough into a circle about 3/4 inch thick. Using a 2-inch round or square biscuit cutter, cut out the scones, cutting as closely together as possible. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.

Bake on the middle rack for 10 to 12 minutes, until the surface cracks and they are slightly browned.

Glaze:

Prepare the glaze while the scones are baking. Combine the powdered sugar and lemon juice in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool.


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